Stuffed and Baked Poblano Chiles

Recipe by Kevlarturtle
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READY IN: 45mins
UNITS: US

INGREDIENTS

Nutrition
  • 8
    large poblano chiles, roasted and peeled
  • 1
    (16 ounce) bag frozen seasoned corn and black beans, thawed
  • 6
    ounces monterey jack cheese, shredded
  • 13
    cup salsa, of your choice
  • Topping
  • 1
    cup soft breadcrumbs (use dense, chewy bread for the best crumbs)
  • 14
  • 12
    teaspoon garlic salt
  • 2
    tablespoons butter, melted
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DIRECTIONS

  • Preheat oven to 450 degrees.
  • Remove stems and seeds carefully from roasted chiles. Try to keep the chiles as intact as possible.
  • In a medium bowl, combine corn and beans, shredded cheese and salsa. Stir to mix thoroughly. Fill each hollowed out pepper with stuffing and place in a shallow baking dish.
  • In a small bowl, combine bread crumbs, cornmeal and garlic salt. Pour in melted butter and mix thoroughly with a fork until it is uniformly moistened. Sprinkle crumb mixture over chiles.
  • Bake for 20-25 minutes or until crumb topping is golden brown.
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